Bacon Wrapped Chicken Breasts

A great flavor combination, bacon chicken breasts make fast weeknight suppers. Cooked in the skillet, on the grill, or in the oven, these easy recipes make the perfect bacon chicken breasts for entrees, salads, or sandwiches.

If we had to guess, we'd guess there's a package (or two...or four...) of boneless, skinless chicken breasts in your freezer right now. And we bet that you also have a regular rotation of tried-and-true recipes for these dinnertime staples, predictable and (dare we say it?)

There's something about a value pack of chicken breasts that reminds us of those terra cotta warriors you sometimes see that have been discovered in one ancient Chinese tomb or another, lined up in pale rows, waiting with dull impassivity to fulfill their destiny. And, frankly, biting into some chicken breasts (um, boneless) can often be almost as bland as mouthful of clay (not that we've actually tasted clay, mind you). In any case, we prefer our chicken breasts with the bone in and the skin on, thank you.

To tell the truth, we haven't had a Twinkie in years. But the recent news that the packaged ultra-processed yellow sponge cake may have seen the last of its cream-filled kind sorta has us craving one. Whether you love 'em or hate 'em, you gotta admit that Twinkies reached cult status long ago, as have lots of past and current fast-food items.

If you happen to be in Southern California this summer, you can get your hands on the latest of what seems to be a never-ending parade of gut-busting American "culinary" innovations: the Krispy Kreme sloppy joe. Do we even have to explain what it is? Take your basic sloppy sloppy joe mix and stuff it between two halves of a Krispy Kreme doughnut.

The word chowder means "de-stress" in our book. Just the thought of a bubbling pot of corn chowder on the stove, and the smell of that buttery, creamy soup chock-full of vegetables makes you feel a little warmer, a little cozier. Which makes sense: The origin of the word chowder is said to be chaudiere, or cauldron, in which French fisherman cooked up soul-satisfying stews and soups.

Tailgating is on our collective mind this month, but we're not the only ones obsessing over spicy Buffalo chicken wings and big batches of pepper-hot chili. Food blogs across our football-crazy nation have been turning out a steady stream of great recipes -- just the kind you want for your very own tailgating party. What we love about these blog posts is how many original and creative, easy-does-it recipes we've turned up.

With the first day of spring just around the corner, we've got red meat on the brain. We're all too anxious to fire up our grills in anticipation of hamburgers, hot dogs, brats, and big, juicy steaks. All bacon-wrapped, of course.

Here's a challenge: Try to find one living person who doesn't like tacos, as much-loved here in the U.S. as they are in their native Mexico. The premise of a taco is simple: tortillas wrapped around the savory filling of your choice--chicken, goat, beef, or fish--and doused with sauce, some greens, and maybe cheese.